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Atlantic Publishing Group, Inc.
The Restaurant Dream?
The Restaurant Dream?
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$9.87 USD
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$9.87 USD
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WHY BUY THIS BOOK?
Have any of the following questions ever crossed your mind:
• I have never opened a restaurant before. What is the process really like?
• What is involved in developing a restaurant concept from scratch? What do I need to know?
•What the heck is EBIDTA, and why should I care?
• How hard is it to find the right location for a restaurant? What should I look for in a restaurant location?
• What are impact fees, and who is expected to pay for them?
• What can I do to make sure I am getting a good deal on a lease? What should I avoid?
• What are TI dollars? Who provides them, and when are they provided?
• What kinds of contracts can I sign with my general contractor? What are the options? Which one is best, and
why?
• As I begin to design my restaurant, what are some of the things I should be thinking about?
• What can I do to make sure that my restaurant is built within budget?
• What kinds of things can go wrong during the construction phase?
• What are lien waivers, and who is responsible for them? Why does this matter?
• What is life like as a restaurant owner?
This book contains the answers to these questions, and much more. This is a real story, about real people and real events, that will give you an insider’s look at an actual restaurant development process. The Restaurant Dream?
is filled with educational information and strategy, all intertwined within a story highlighting the successes and failures of our team’s development efforts. You can steal some of our ideas and apply them to your own efforts. You can learn from our mistakes—without having to pay for those mistakes yourself. If you have looked at other books on the shelf, I think you will see that this one is different. It is full of specifics and short on generalities. It provides you with an in-depth look at all phases of the development process, from the initial idea through the first several months of operation. Regardless of whether you are considering opening a restaurant, you know someone who is, you are a veteran restaurateur, or you are just interested in the subject, this book has something for you.
Have any of the following questions ever crossed your mind:
• I have never opened a restaurant before. What is the process really like?
• What is involved in developing a restaurant concept from scratch? What do I need to know?
•What the heck is EBIDTA, and why should I care?
• How hard is it to find the right location for a restaurant? What should I look for in a restaurant location?
• What are impact fees, and who is expected to pay for them?
• What can I do to make sure I am getting a good deal on a lease? What should I avoid?
• What are TI dollars? Who provides them, and when are they provided?
• What kinds of contracts can I sign with my general contractor? What are the options? Which one is best, and
why?
• As I begin to design my restaurant, what are some of the things I should be thinking about?
• What can I do to make sure that my restaurant is built within budget?
• What kinds of things can go wrong during the construction phase?
• What are lien waivers, and who is responsible for them? Why does this matter?
• What is life like as a restaurant owner?
This book contains the answers to these questions, and much more. This is a real story, about real people and real events, that will give you an insider’s look at an actual restaurant development process. The Restaurant Dream?
is filled with educational information and strategy, all intertwined within a story highlighting the successes and failures of our team’s development efforts. You can steal some of our ideas and apply them to your own efforts. You can learn from our mistakes—without having to pay for those mistakes yourself. If you have looked at other books on the shelf, I think you will see that this one is different. It is full of specifics and short on generalities. It provides you with an in-depth look at all phases of the development process, from the initial idea through the first several months of operation. Regardless of whether you are considering opening a restaurant, you know someone who is, you are a veteran restaurateur, or you are just interested in the subject, this book has something for you.
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